Pub Date : 2024-10-01DOI: 10.1016/j.foostr.2024.100394
The effects of pectin addition with low degree esterification on wheat noodles’ physicochemical properties such as texture and in vitro starch digestibility were investigated. Wheat flour was incorporated with low methoxyl pectin (LMP) at five levels: 0 %, 0.5 %, 1 %, 2 % and 4 % w/w in calcium fortified wheat noodles. As LMP incorporation increased to 4 % w/w, noodle water absorption declined, due to formation of LMP gels. Noodles textural results revealed an increase in hardness, gumminess, cohesiveness and adhesiveness due to the increase in noodle thickness which corresponded well with noodle microstructure results. Rheological measurements showed an increase in wheat noodle viscoelastic properties as a result of addition of LMP. Similar results are also shown on the pasting profiles, where peak, trough and final viscosity were raised with the incorporation of LMP. Overall findings showed the incorporation of LMP was able to lower the in vitro starch digestibility, where addition of 2 % w/w resulted in the highest reduction. These results successfully indicated the LMP’s potential to be used as an ingredient in carbohydrate dense foods such as wheat noodle to retard starch digestion.
{"title":"Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin","authors":"","doi":"10.1016/j.foostr.2024.100394","DOIUrl":"10.1016/j.foostr.2024.100394","url":null,"abstract":"<div><div>The effects of pectin addition with low degree esterification on wheat noodles’ physicochemical properties such as texture and <em>in vitro</em> starch digestibility were investigated. Wheat flour was incorporated with low methoxyl pectin (LMP) at five levels: 0 %, 0.5 %, 1 %, 2 % and 4 % w/w in calcium fortified wheat noodles. As LMP incorporation increased to 4 % w/w, noodle water absorption declined, due to formation of LMP gels. Noodles textural results revealed an increase in hardness, gumminess, cohesiveness and adhesiveness due to the increase in noodle thickness which corresponded well with noodle microstructure results. Rheological measurements showed an increase in wheat noodle viscoelastic properties as a result of addition of LMP. Similar results are also shown on the pasting profiles, where peak, trough and final viscosity were raised with the incorporation of LMP. Overall findings showed the incorporation of LMP was able to lower the <em>in vitro</em> starch digestibility, where addition of 2 % w/w resulted in the highest reduction. These results successfully indicated the LMP’s potential to be used as an ingredient in carbohydrate dense foods such as wheat noodle to retard starch digestion.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-01DOI: 10.1016/j.foostr.2024.100395
The present study aimed at utilization of aqueous extract and fiber-rich extraction residue of defatted date seed powder (DDSP) as functional ingredient for improving the quality attributes of biscuit dough. Previously optimized microwave-assisted extraction (MAE) was used to recover the bioactive compounds from small, medium and large sized DDSP particles. Extracts and 2.5 %, 5 % and 7.5 % substitution levels of fiber-rich residue were incorporated in dough formulations, before rheological, physical and bioactive properties of dough were investigated. Smallest particles at 7.5 % substitution level resulted in the highest storage (G′) and loss moduli (G″) and lowest creep strain showing the highest resistance to deformation in the dough. Hardness increased with decreasing particle size and increasing substitution level of extraction residue. Highest substitution level with smallest particle size resulted in the darkest dough. Highest total phenolic content (TPC) of 0.60 mg GAE/g was found in the dough with 7.5 % substitution level by medium sized particles. The highest DPPH radical scavenging activity and Ferric reducing antioxidant power (FRAP) values were 2.00 mmol TE/g and 0.34 mmol TE/g, respectively, for small sized particles and 7.5 % substitution level of extraction residue. Substitution of DDSP fiber-rich extraction residue altered the structural arrangement of gluten in the dough.
{"title":"Changes in the rheological, textural, microstructural and in vitro antioxidant properties of biscuit dough by incorporation of the extract and fiber-rich residue obtained through green extraction of defatted date seeds","authors":"","doi":"10.1016/j.foostr.2024.100395","DOIUrl":"10.1016/j.foostr.2024.100395","url":null,"abstract":"<div><div>The present study aimed at utilization of aqueous extract and fiber-rich extraction residue of defatted date seed powder (DDSP) as functional ingredient for improving the quality attributes of biscuit dough. Previously optimized microwave-assisted extraction (MAE) was used to recover the bioactive compounds from small, medium and large sized DDSP particles. Extracts and 2.5 %, 5 % and 7.5 % substitution levels of fiber-rich residue were incorporated in dough formulations, before rheological, physical and bioactive properties of dough were investigated. Smallest particles at 7.5 % substitution level resulted in the highest storage (G′) and loss moduli (G″) and lowest creep strain showing the highest resistance to deformation in the dough. Hardness increased with decreasing particle size and increasing substitution level of extraction residue. Highest substitution level with smallest particle size resulted in the darkest dough. Highest total phenolic content (TPC) of 0.60 mg GAE/g was found in the dough with 7.5 % substitution level by medium sized particles. The highest DPPH radical scavenging activity and Ferric reducing antioxidant power (FRAP) values were 2.00 mmol TE/g and 0.34 mmol TE/g, respectively, for small sized particles and 7.5 % substitution level of extraction residue. Substitution of DDSP fiber-rich extraction residue altered the structural arrangement of gluten in the dough.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-01DOI: 10.1016/j.foostr.2024.100396
This study investigated the effects of hydrocolloid addition on three-dimensional (3D) printing and cooking of plant ingredients-based meat analog (MA). The MA inks were formulated with soy protein isolate, wheat gluten, canola oil, water, and hydrocolloids (xanthan gum, pectin, hydroxypropyl methylcellulose, guar gum, locust bean gum) at a ratio of 22:12:15:88:2. Formulated inks were used to create a specific 3D cylindrical model geometry and the printed structure were subjected to air frying (AF:180°C, 15 min) and infrared heating (IR:180°C, 15 min). Results showed that the MA ink’s viscosity (3871–5482 Pa. s), 3D printing rate (0.34–0.39 g.sec−1), printing error (2.51–10.37 %), and printing precision (81.97–97.27 %) were significantly (p<0.05) impacted by the incorporation of hydrocolloids. The dimensional stability (63.17–98.58 %), and cooking loss (6.70–17.41 %) were greatly impacted by both the hydrocolloids and post-printing cooking methods. Moisture (1.71 db) and fat (0.28 db) content of uncooked 3D printed MA were identical, whereas, differences in color attributes (L value:80.21–98.88, a value:0.01–0.13, b value:0.11–2.11) among the studied hydrocolloid added samples were observed. Moisture, fat, and color traits of 3D printed meat-analogs were significantly (p<0.05) impacted by post-printing cooking methods (AF, IR). During post-printing cooking, the loss of mass (moisture, fat) and changes in color tones were associated with the types of hydrocolloids incorporated in formulating the 3D printing ink. Surfaces and internal structure, mass loss, chemical profile, and glass-transition-temperature of 3D printed meat-analogs were significantly (p<0.05) impacted by both the type of incorporated hydrocolloids and post-printing cooking methods.
本研究调查了添加亲水胶体对基于植物成分的肉类模拟物（MA）的三维（3D）打印和烹饪的影响。肉类模拟油墨由大豆分离蛋白、小麦面筋、菜籽油、水和水胶体（黄原胶、果胶、羟丙基甲基纤维素、瓜尔豆胶、槐豆胶）按 22:12:15:88:2 的比例配制而成。配制好的油墨用于创建特定几何形状的三维圆柱模型，并对打印结构进行空气油炸（AF:180°C，15 分钟）和红外加热（IR:180°C，15 分钟）。结果表明，加入水胶体后，MA 油墨的粘度（3871-5482 Pa. s）、三维打印速率（0.34-0.39 g.sec-1）、打印误差（2.51-10.37 %）和打印精度（81.97-97.27 %）均受到显著影响（p<0.05）。水胶体和印刷后蒸煮方法对尺寸稳定性（63.17-98.58 %）和蒸煮损失（6.70-17.41 %）都有很大影响。未蒸煮的 3D 打印 MA 的水分（1.71 db）和脂肪（0.28 db）含量相同，而所研究的添加了水胶体的样品在颜色属性（L 值：80.21-98.88，a 值：0.01-0.13，b 值：0.11-2.11）方面存在差异。3D打印肉类样品的水分、脂肪和颜色特征受到打印后烹饪方法（AF、IR）的显著影响（p<0.05）。在打印后烹饪过程中，质量（水分、脂肪）的损失和色调的变化与 3D 打印油墨配方中加入的水胶体类型有关。3D打印肉类样品的表面和内部结构、质量损失、化学特征和玻璃化转变温度均受到所加入的水胶体类型和打印后烹饪方法的显著影响（p<0.05）。
{"title":"Impact of hydrocolloids on 3D meat analog printing and cooking","authors":"","doi":"10.1016/j.foostr.2024.100396","DOIUrl":"10.1016/j.foostr.2024.100396","url":null,"abstract":"<div><div>This study investigated the effects of hydrocolloid addition on three-dimensional (3D) printing and cooking of plant ingredients-based meat analog (MA). The MA inks were formulated with soy protein isolate, wheat gluten, canola oil, water, and hydrocolloids (xanthan gum, pectin, hydroxypropyl methylcellulose, guar gum, locust bean gum) at a ratio of 22:12:15:88:2. Formulated inks were used to create a specific 3D cylindrical model geometry and the printed structure were subjected to air frying (AF:180°C, 15 min) and infrared heating (IR:180°C, 15 min). Results showed that the MA ink’s viscosity (3871–5482 Pa. s), 3D printing rate (0.34–0.39 g.sec<sup>−1</sup>), printing error (2.51–10.37 %), and printing precision (81.97–97.27 %) were significantly (p<0.05) impacted by the incorporation of hydrocolloids. The dimensional stability (63.17–98.58 %), and cooking loss (6.70–17.41 %) were greatly impacted by both the hydrocolloids and post-printing cooking methods. Moisture (1.71 db) and fat (0.28 db) content of uncooked 3D printed MA were identical, whereas, differences in color attributes (L value:80.21–98.88, a value:0.01–0.13, b value:0.11–2.11) among the studied hydrocolloid added samples were observed. Moisture, fat, and color traits of 3D printed meat-analogs were significantly (p<0.05) impacted by post-printing cooking methods (AF, IR). During post-printing cooking, the loss of mass (moisture, fat) and changes in color tones were associated with the types of hydrocolloids incorporated in formulating the 3D printing ink. Surfaces and internal structure, mass loss, chemical profile, and glass-transition-temperature of 3D printed meat-analogs were significantly (p<0.05) impacted by both the type of incorporated hydrocolloids and post-printing cooking methods.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-01DOI: 10.1016/j.foostr.2024.100393
Emulsifiers play an essential role in ensuring the physiochemical stability of food emulsions. In the case of mayonnaise, proteins contained in egg yolk act as emulsifiers. Here, we employed stochastic optical reconstruction microscopy (STORM) to localize proteins at the oil/water droplet interface using fluorescently labeled antibodies. To quantitatively analyze the distribution of proteins, we first simulated homogeneous and heterogeneous distributions. We then implemented the relative position distribution (RPD) analysis to extract the histogram of relative distances between all neighboring localizations. By analyzing the local maxima of the histogram, we could classify distributions at droplet interfaces as homogeneous, partially heterogeneous, and heterogeneous. The model fitting over the RPD histogram using a 2D probability function further provided a localization precision amplitude consistent with the analysis of the local maxima. As a model system for mayonnaise, we used emulsions prepared with combinations of phosvitin, phospholipids, apolipoprotein B (apoB), and sodium dodecyl sulfate (SDS) as emulsifiers. The binary phosvitin/SDS model emulsion showed a partially heterogeneous distribution of phosvitin around the droplets. The ternary phosvitin/phospholipid/SDS and apoB/phospholipid/SDS emulsions showed increased heterogeneity of phosvitin and apoB. Quantification of heterogeneity at droplet interfaces may provide insights in factors determining the physical and chemical stability of emulsions.
{"title":"Quantifying the distribution of proteins at the interface of oil-in-water food emulsions","authors":"","doi":"10.1016/j.foostr.2024.100393","DOIUrl":"10.1016/j.foostr.2024.100393","url":null,"abstract":"<div><div>Emulsifiers play an essential role in ensuring the physiochemical stability of food emulsions. In the case of mayonnaise, proteins contained in egg yolk act as emulsifiers. Here, we employed stochastic optical reconstruction microscopy (STORM) to localize proteins at the oil/water droplet interface using fluorescently labeled antibodies. To quantitatively analyze the distribution of proteins, we first simulated homogeneous and heterogeneous distributions. We then implemented the relative position distribution (RPD) analysis to extract the histogram of relative distances between all neighboring localizations. By analyzing the local maxima of the histogram, we could classify distributions at droplet interfaces as homogeneous, partially heterogeneous, and heterogeneous. The model fitting over the RPD histogram using a 2D probability function further provided a localization precision amplitude consistent with the analysis of the local maxima. As a model system for mayonnaise, we used emulsions prepared with combinations of phosvitin, phospholipids, apolipoprotein B (apoB), and sodium dodecyl sulfate (SDS) as emulsifiers. The binary phosvitin/SDS model emulsion showed a partially heterogeneous distribution of phosvitin around the droplets. The ternary phosvitin/phospholipid/SDS and apoB/phospholipid/SDS emulsions showed increased heterogeneity of phosvitin and apoB. Quantification of heterogeneity at droplet interfaces may provide insights in factors determining the physical and chemical stability of emulsions.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-01DOI: 10.1016/j.foostr.2024.100392
Micronized fat crystal (MFC) dispersions are a novel food ingredient enabling more efficient manufacturing of fat-based products as compared to established melt-cool processing. Yet, predicting rheological properties of MFC dispersions, remains a challenge. Here, we demonstrate how a capillary-flow Magnetic Resonance Imaging (MRI) platform provides quantitative measurements of local flow of MFC dispersions, inaccessible by global rheology. The measured 2D 1H MRI velocity maps unveiled a 5-fold velocity enhancement, and corresponding increase in wall slip, upon increasing the pre-shear time within 0–5 h, due to the 14 % increase in thickness of the crystalline nanoplatelets via recrystallization and aggregation of nanoplatelets. In the absence of pre-shearing, MFC dispersions exhibit an unsheared band at the walls of the capillary, likely arising from fouling and migration of thin nanoplatelets. In contrast to FCDs, flow cooperativity could not be observed for MFC dispersions due to the non-fractality of the fat crystal network. These results demonstrate that, by varying the pre-shear duration, the flow-microstructure properties of the MFC dispersions can be altered in a controlled manner. The approach presented here will allow for rapid assessment of shear-history dependence of flow properties of MFC dispersions under industrially relevant flow conditions.
{"title":"Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow","authors":"","doi":"10.1016/j.foostr.2024.100392","DOIUrl":"10.1016/j.foostr.2024.100392","url":null,"abstract":"<div><div>Micronized fat crystal (MFC) dispersions are a novel food ingredient enabling more efficient manufacturing of fat-based products as compared to established melt-cool processing. Yet, predicting rheological properties of MFC dispersions, remains a challenge. Here, we demonstrate how a capillary-flow Magnetic Resonance Imaging (MRI) platform provides quantitative measurements of local flow of MFC dispersions, inaccessible by global rheology. The measured 2D <sup>1</sup>H MRI velocity maps unveiled a 5-fold velocity enhancement, and corresponding increase in wall slip, upon increasing the pre-shear time within 0–5 h, due to the 14 % increase in thickness of the crystalline nanoplatelets via recrystallization and aggregation of nanoplatelets. In the absence of pre-shearing, MFC dispersions exhibit an unsheared band at the walls of the capillary, likely arising from fouling and migration of thin nanoplatelets. In contrast to FCDs, flow cooperativity could not be observed for MFC dispersions due to the non-fractality of the fat crystal network. These results demonstrate that, by varying the pre-shear duration, the flow-microstructure properties of the MFC dispersions can be altered in a controlled manner. The approach presented here will allow for rapid assessment of shear-history dependence of flow properties of MFC dispersions under industrially relevant flow conditions.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-23DOI: 10.1016/j.foostr.2024.100391
Ice recrystallization often occurs during frozen food storage, an undesirable occurrence that can cause further damage to food cells and tissues. One factor that triggers its occurrence is the initial structure of the ice crystals formed during the freezing phase. During frozen storage, small ice crystals may recrystallize due to their high surface-to-volume ratio and excess free energy. In this study, the ice recrystallization of supercooled frozen tofu was evaluated during a 12-week frozen storage period and compared with that of slowly and rapidly frozen tofu. The storage temperature was at − 10 ± 2 ℃. Slow freezing at − 10 ℃ static air has produced large crystals up to 0.6 mm before storage and tended not to grow further. Rapid freezing at − 80 ℃ static air with elongated ice crystals exhibits the highest recrystallization rate, especially on the surface of the sample, where the maximum ice crystals grew from 0.23 mm before storage to 0.45 mm after 12 weeks. Supercooled freezing has produced small and homogeneous ice crystals, the largest being 0.15 mm, but their spherical shape tends to have a low affinity for recrystallization, which has allowed the crystals to maintain their size and structure during the frozen storage.
{"title":"Effectiveness of supercooled freezing in suppressing ice recrystallization during frozen storage","authors":"","doi":"10.1016/j.foostr.2024.100391","DOIUrl":"10.1016/j.foostr.2024.100391","url":null,"abstract":"<div><div>Ice recrystallization often occurs during frozen food storage, an undesirable occurrence that can cause further damage to food cells and tissues. One factor that triggers its occurrence is the initial structure of the ice crystals formed during the freezing phase. During frozen storage, small ice crystals may recrystallize due to their high surface-to-volume ratio and excess free energy. In this study, the ice recrystallization of supercooled frozen tofu was evaluated during a 12-week frozen storage period and compared with that of slowly and rapidly frozen tofu. The storage temperature was at − 10 ± 2 ℃. Slow freezing at − 10 ℃ static air has produced large crystals up to 0.6 mm before storage and tended not to grow further. Rapid freezing at − 80 ℃ static air with elongated ice crystals exhibits the highest recrystallization rate, especially on the surface of the sample, where the maximum ice crystals grew from 0.23 mm before storage to 0.45 mm after 12 weeks. Supercooled freezing has produced small and homogeneous ice crystals, the largest being 0.15 mm, but their spherical shape tends to have a low affinity for recrystallization, which has allowed the crystals to maintain their size and structure during the frozen storage.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142327268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-16DOI: 10.1016/j.foostr.2024.100390
To improve the firmness and viscosity of yogurt, a widely consumed dairy product, polysaccharides are frequently utilized. Polysaccharides can modify the formation of the protein networks that make up yogurt by interacting with the milk proteins via electrostatic forces and depletion mechanisms. The interactions between milk proteins and polysaccharides during yogurt fermentation are difficult to study, because they evolve over time due to the decrease in pH. To overcome this, we examine the impact of five different types of polysaccharides (low acyl gellan, high acyl gellan, xanthan, guar gum, ι-Carrageenan) during acid-induced milk gelation using Confocal Laser-Scanning Microscopy. Additionally, we employ Fourier space analysis, time-dependent oscillatory rheology, and cross-correlation image analysis to quantitatively understand how the different polysaccharides affect yogurt microstructure and properties. Our results show that addition of xanthan, guar gum, and ι-carrageenan results in faster structure formation, at pH values above the onset of gelation. Furthermore, while having identical charge density, low acyl gellan associates faster with the protein network compared to more acetylated high acyl gellan or highly branched xanthan. In summary, this study highlights the benefits of integrating timelapse imaging with quantitative image analysis to gain insights into the influence of polysaccharides during milk gelation.
{"title":"Microstructural analysis of network formation in milk protein-polysaccharide mixtures by timelapse confocal laser scanning microscopy","authors":"","doi":"10.1016/j.foostr.2024.100390","DOIUrl":"10.1016/j.foostr.2024.100390","url":null,"abstract":"<div><p>To improve the firmness and viscosity of yogurt, a widely consumed dairy product, polysaccharides are frequently utilized. Polysaccharides can modify the formation of the protein networks that make up yogurt by interacting with the milk proteins via electrostatic forces and depletion mechanisms. The interactions between milk proteins and polysaccharides during yogurt fermentation are difficult to study, because they evolve over time due to the decrease in pH. To overcome this, we examine the impact of five different types of polysaccharides (low acyl gellan, high acyl gellan, xanthan, guar gum, ι-Carrageenan) during acid-induced milk gelation using Confocal Laser-Scanning Microscopy. Additionally, we employ Fourier space analysis, time-dependent oscillatory rheology, and cross-correlation image analysis to quantitatively understand how the different polysaccharides affect yogurt microstructure and properties. Our results show that addition of xanthan, guar gum, and ι-carrageenan results in faster structure formation, at pH values above the onset of gelation. Furthermore, while having identical charge density, low acyl gellan associates faster with the protein network compared to more acetylated high acyl gellan or highly branched xanthan. In summary, this study highlights the benefits of integrating timelapse imaging with quantitative image analysis to gain insights into the influence of polysaccharides during milk gelation.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213329124000261/pdfft?md5=a46028b1467b01aedd75659fb2b776bc&pid=1-s2.0-S2213329124000261-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142274806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-25DOI: 10.1016/j.foostr.2024.100383
In order to reduce the viscosity of soybean protein isolate (SPI) and improve its processing suitability, this study investigated the impact of pH-shifting and ultrasonic treatments on the structure, viscosity and functional properties of SPI. The results indicated that both without and with ultrasonication, the pH-shifting, especially the treatment of alkaline pH-shifting decreased α-helix and β-sheet contents and particle size of SPI, while increased its β-turn and random coil contents, fluorescence intensity, surface hydrophobicity and free sulfhydryl content. The alkaline pH-shifting combined with ultrasonic treatments reduced the viscosity of SPI from 98.97 mPa.s to 22.83 mPa.s. These structural changes endowed SPI with higher solubility (from 81.13 % to 91.53 %), and better emulsifying and foaming properties. Moreover, principal component analysis (PCA) was employed to visualise the influences of pH-shifting and ultrasonic treatments on SPI, confirmed that the structural changes of SPI were correlated with its viscosity and functional properties. These results have important implications for promoting the application of SPI in fluid food.
{"title":"Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties","authors":"","doi":"10.1016/j.foostr.2024.100383","DOIUrl":"10.1016/j.foostr.2024.100383","url":null,"abstract":"<div><p>In order to reduce the viscosity of soybean protein isolate (SPI) and improve its processing suitability, this study investigated the impact of pH-shifting and ultrasonic treatments on the structure, viscosity and functional properties of SPI. The results indicated that both without and with ultrasonication, the pH-shifting, especially the treatment of alkaline pH-shifting decreased α-helix and β-sheet contents and particle size of SPI, while increased its β-turn and random coil contents, fluorescence intensity, surface hydrophobicity and free sulfhydryl content. The alkaline pH-shifting combined with ultrasonic treatments reduced the viscosity of SPI from 98.97 mPa.s to 22.83 mPa.s. These structural changes endowed SPI with higher solubility (from 81.13 % to 91.53 %), and better emulsifying and foaming properties. Moreover, principal component analysis (PCA) was employed to visualise the influences of pH-shifting and ultrasonic treatments on SPI, confirmed that the structural changes of SPI were correlated with its viscosity and functional properties. These results have important implications for promoting the application of SPI in fluid food.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142097426","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-24DOI: 10.1016/j.foostr.2024.100385
Grape seed polyphenols (GSP) were encapsulated in alginate-modified millet starch composite matrix using internal gelation. Millet starch was modified using ultrasound (US) for 10, 20, 30, and 40 min. The application of US reduced the long-range order and increased the short-range order of starch, consequently increasing its solubility. FESEM analysis revealed that US-treatment induced fissures and grooves on the surface of starch granules and disintegrated the starch particles. Particle size distribution analysis confirmed a significant reduction in mean particle size. US-treatment facilitated enhanced alginate-starch interactions owing to an increased surface area and improved hydrogen bonding, as corroborated by FTIR, XRD, and DSC results. The composite microencapsulates prepared from 40 min US-treated starch demonstrated the highest encapsulation efficiency (89.20 ± 1.10 %), heat and UV-light stability, and delayed GSP release in simulated gastrointestinal fluids. The best fit for the release behaviour of GSP from the composite microencapsulates was observed with Peppas-Sahlin model.
{"title":"Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: Preparation, characterization, and in vitro release behaviour","authors":"","doi":"10.1016/j.foostr.2024.100385","DOIUrl":"10.1016/j.foostr.2024.100385","url":null,"abstract":"<div><p>Grape seed polyphenols (GSP) were encapsulated in alginate-modified millet starch composite matrix using internal gelation. Millet starch was modified using ultrasound (US) for 10, 20, 30, and 40 min. The application of US reduced the long-range order and increased the short-range order of starch, consequently increasing its solubility. FESEM analysis revealed that US-treatment induced fissures and grooves on the surface of starch granules and disintegrated the starch particles. Particle size distribution analysis confirmed a significant reduction in mean particle size. US-treatment facilitated enhanced alginate-starch interactions owing to an increased surface area and improved hydrogen bonding, as corroborated by FTIR, XRD, and DSC results. The composite microencapsulates prepared from 40 min US-treated starch demonstrated the highest encapsulation efficiency (89.20 ± 1.10 %), heat and UV-light stability, and delayed GSP release in simulated gastrointestinal fluids. The best fit for the release behaviour of GSP from the composite microencapsulates was observed with Peppas-Sahlin model.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142136964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-22DOI: 10.1016/j.foostr.2024.100384
Whey protein particles have gained significant attention for their ability to enhance the functional properties of foods as they can be used for emulsions and foams stabilization or fat substitution. This study explores the ability of whey protein nanogel particles formed in the presence of ethanol (30–70 % w/w) by controlling pH and ionic strength, to retain their morphological properties after ethanol removal. The stability of the produced nanogel particles after the removal of ethanol was investigated under various conditions, including heat treatment (90 °C, 20 min), pH modification (4−7), and the addition of NaCl (50–300 mM). Morphological analysis was conducted using confocal laser scanning microscopy, laser diffraction analysis, and scanning electron microscopy. The results showed that the exclusion of ethanol resulted in the formation of spherical-like nanogel particles with different sizes ranging from 100 to 200 nm in diameter. The pH of the solution affected the stability of the ethanol-free particles, leading to aggregation when the net charge of the protein approached zero. However, no aggregation phenomena were observed away from the isoelectric point. High concentrations of NaCl led to extensive aggregation, but no substantial changes were found upon heating. The production of nanogel particles is a promising advance with potential for a wide range of food applications.
{"title":"Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.","authors":"","doi":"10.1016/j.foostr.2024.100384","DOIUrl":"10.1016/j.foostr.2024.100384","url":null,"abstract":"<div><p>Whey protein particles have gained significant attention for their ability to enhance the functional properties of foods as they can be used for emulsions and foams stabilization or fat substitution. This study explores the ability of whey protein nanogel particles formed in the presence of ethanol (30–70 % w/w) by controlling pH and ionic strength, to retain their morphological properties after ethanol removal. The stability of the produced nanogel particles after the removal of ethanol was investigated under various conditions, including heat treatment (90 °C, 20 min), pH modification (4−7), and the addition of NaCl (50–300 mM). Morphological analysis was conducted using confocal laser scanning microscopy, laser diffraction analysis, and scanning electron microscopy. The results showed that the exclusion of ethanol resulted in the formation of spherical-like nanogel particles with different sizes ranging from 100 to 200 nm in diameter. The pH of the solution affected the stability of the ethanol-free particles, leading to aggregation when the net charge of the protein approached zero. However, no aggregation phenomena were observed away from the isoelectric point. High concentrations of NaCl led to extensive aggregation, but no substantial changes were found upon heating. The production of nanogel particles is a promising advance with potential for a wide range of food applications.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142121900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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